Garnish

4 leavesBasil

1 tbspNutritional Yeast

optional

Directions

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This is definitely my go to pasta at home as I loveee tomatoes. Especially when they’re perfectly ripe making it juicy and sweet!

In this recipe, I used some portobello mushrooms but if you don’t have them, leave them out! This sauce is delicious plain too! Sometimes I make a bigger batch and store it in my fridge and on super lazy days, I pour it over my beans and rice! Using fresh tomatoes gives us a plus as they are high in antioxidants, vitamin C and many more.

I hope you guys love this recipe and let me know how it goes! What is your favorite kind of pasta?

**Nutritional info on this recipe is of the Pomodoro Sauce without the pasta as it will vary according to what kind of pasta you are using.

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Steps

1

Done

8-12 min

Cook Pasta

Add sea salt into a pot of water and bring to boil. Once boiling, cook the paste according to the instructions on the package. Once cooked, drain pasta and set aside. Also reserve 1/8 cup of the pasta water for later use.

2

Done

Making the Sauce

In a pan, add in the cherry tomatoes and 3 tbsp of water or (1 tbsp of oil). Let the tomatoes be until they are toasted and blistered. Then add in minced or whole garlic cloves

3

Done

Once tomatoes are blistered, add in canned chopped tomatoes and 1/2 a cup of water. Bring to boil and then let simmer for around 5 minutes.

4

Done

After 5 minutes, use a potato masher or a fork and crush cherry tomatoes until a sauce if formed. Simmer again for another 2 minutes while stirring now and then making sure the sauce doesn't burn.

5

Done

Season the Sauce

Once the sauce has thicken a little, season with sea salt, black pepper, garlic powder and chili flakes. Adjust seasoning according to taste. Add more salt and chili if desired.

6

Done

Stir in Pasta

Once taste is to your desire, add in cooked pasta with 1/8 cup reserved pasta water. Stir around and cook for another 1 min.